Oaty Banana Mini MuffinsFrom Sainsbury's
These fruity muffins are ideal for freezing.
Serves: 24 mini muffins
Preparation time: 10 Minutes
Cooking time: 15 Minutes
250g plain flour
75g JS porridge oats plus a spoonful for decoration
2 teaspoons baking powder
3 eggs, beaten
175g caster sugar
250ml corn or sunflower oil
2 medium-ripe JS Fairtrade bananas, finely chopped
Preheat the oven to 180 C, 350 F, gas mark 4. Line a mini muffin tray with 24 cases. Place the flour, oats and baking powder into a bowl. In a separate bowl, beat the eggs, sugar and oil together until pale and fluffy.
Fold into the dry ingredients with the bananas. Spoon into the muffin cases and sprinkle with the remaining oats.
Bake for 15 minutes until risen and golden.
Cool and serve.
Cook's tip:These muffins will keep in an airtight container for up to 3 days. They can be frozen for up 6 months.